Chorizo & Feta Frittata

My boss at work keeps chicken's and always has too many eggs to eat so when he remembers he brings in these home reared free range eggs for the team. I took a batch home on Wednesday night and decided to make something suitably eggy with them.

I made a huge frittata with chorizo and feta by Rachel Allen recipe from BBC food. It was delicious and great cold for lunch the next day. I had to substitute marjoram for fresh parsley and added a little of the parsley to the side salad I served it with to make it feel really fresh and hold on to the last few days of summer. This would be perfect for a picnic.

Potato, chorizo and feta frittata

Ingredients:

• 250g/9oz potatoes, peeled and sliced into 1cm/½in cubes

• 6 tbsp olive oil

• 1 onion, peeled and sliced

• 8 free-range eggs

• 100ml/3½fl oz single cream

• 1 tsp salt

• 1 tbsp fresh marjoram, chopped

• 125g/4½oz chorizo, sliced

• 125g/4½oz feta cheese, crumbled

Method:

1. Preheat the oven to 180C/350F/Gas 4.
2. Place the potatoes into a saucepan of boiling water. Boil for five minutes, or until just cooked. Do not overcook the potatoes or they will go mushy. Drain the potatoes of the excess water and set aside.
3. Heat a 25cm/10in ovenproof frying pan. Add three tablespoons of olive oil and the sliced onion to the pan. Cover the frying pan with a saucepan lid and sweat the ingredients over a gentle heat until the onion becomes soft and slightly golden. Then remove from the heat and set aside.
4. Whisk the eggs in a clean bowl until they are slightly frothy. Then add the cream, the salt and the fresh marjoram.
5. Add the sliced chorizo, the cooked onions and the potatoes to the bowl and mix well.
6. Heat the remaining olive oil in the frying pan. When the oil is hot, pour in the egg mixture and stir briefly to distribute the ingredients evenly.
7. Sprinkle the crumbled feta cheese on to the top of the mixture. Place the pan in the preheated oven and bake for 25-35 minutes or until the centre of the mixture has set. Then remove from the frittata from the oven and allow it to cool for a couple of minutes.
8. To serve, place the frittata onto a large serving plate or a large cake tin lined with baking parchment (if you want to transport it on a picnic). Serve warm or at room temperature.